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Vegetable Thukpa
(Himalayan Vegetable-Noodle Stew)


1 lb. Tibetan noodles, similar to spaghetti, cavatelli
3 cups assorted vegetables (cauliflower, carrots, green beans, mustard
greens, potatoes)
1/2 lb. Spinach, washed and cut into pieces
1 cup onion, chopped
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon turmeric
1 teaspoon cumin powder
1/2 teaspoon jwanu (lovage seeds)
3 fresh chilies, julienned
1 bay leaf
1 cup tomatoes
1/2 cup yogurt
2 tablespoon soy sauce
2 cups vegetable broth
2 tablespoons mustard oil
Salt and pepper
1 tablespoon chopped cilantro for garnish

Cook noodles in boiling salted water until slightly undercooked. Drain
and rinse. In a sauce pan heat 2 tablespoons of mustard oil. Add
onions, fry till light brown. Add turmeric, garlic, ginger, cumin
powder, and chilies. Stir well for 1 min. Put the assorted vegetables
and stir-fry well, about 5 min. To the vegetable mixture add tomatoes,
soy sauce, yogurt, broth, jwanu, bay leaf, salt and pepper and cook
until vegetables are tender. Add the noodles and stew for 5 more
minutes or until nice consistency of the sauce is attained. At last,
add spinach and fold into the stewed noodles for a minute or so, until
wilted. Garnish with chopped cilantro. Serve with roti.


Pumpkin Vine Tips
(Curried Tender Vine Tips of Pumpkin)


1 lb. Pumpkin vine tips, washed, peeled, cut into 1-in. pieces
3 dried red chilies
1 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1 teaspoon cumin powder
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons clarified butter
Salt to taste
1 cup chicken or vegetable broth

In a non-stick pan heat 3 tablespoons of clarified butter. Splitter
fenugreek seeds, whole timur mustard seeds, and cumin seeds until they
turn dark. Fry dried red chilies for 15 sec. till it turns dark. Add
garlic, ginger, ground pepper, cumin, and turmeric; fry for 1 min in low
heat. Add pumpkin vine tips to the spice-mixture, and stir-fry for
about 2 min. Salt it. To the stir-fry mixture, add broth, and let simmer
until the vine tips are tender and the excess liquid has evaporated off.
Adjust seasoning with salt and pepper. Serve with rice.


Beans and Bamboo Shoots

1 cup bamboo shoots
2 cups potatoes, peeled, and cut into =-in. cubes
1 cup black-eyed peas, soaked overnight
1 cup onions, finely chopped
3 dried red chilies
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon chili powder
1 teaspoon garlic, minced
1 teaspoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
1 cup chicken or vegetable broth
1 cup yogurt
1 cup chopped tomatoes
3 tablespoons mustard oil
Salt to taste
1 tablespoon chopped cilantro for garnish

In a sauce pan heat oil, fry dried red chilies until dark. Add onions
and saute until light brown. Add cumin, coriander, chili powder,
ginger, garlic, salt, and pepper. Fry for 1 min under low heat. Add
potatoes to the onion mixture and saute for 5 min in medium heat.
Sprinkle water if it starts to burn. Add soaked beans, bamboo shoots,
tomatoes, yogurt, and broth to the potatoes mixture; stir well. Bring to
a boil, and let simmer for 15-20 min. under low heat until potatoes are
fork-tender, and the gravy has attained its desired consistency. Garnish
with chopped cilantro. Serve with rice, or roti.


Mustard Greens

1 lb. Mustard greens, washed, peeled, cut into small pieces
3 dried red chilies
1/2 teaspoon jwanu seeds (lovage seeds)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1 teaspoon whole timur (shin pepper)
1 tablespoon garlic, minced
1 tablespoon ginger, minced
1/2 teaspoon turmeric
1/2 teaspoon freshly ground pepper
3 tablespoons mustard oil
2 tablespoons fresh dill weed, finely chopped
Salt to taste

In a non-stick pan heat 3 tablespoons of mustard oil. Splitter jwanu
seeds, whole timur mustard seeds, and cumin seeds until they turn dark.
Fry dried red chilies for 15 sec. till it turns dark. Add garlic,
ginger, ground pepper, and turmeric; fry for 1 min in low heat. Add
mustard greens to the spice-mixture, and stir-fry for about 2 min. Salt
it. Increase the heat to high; cook the mustard greens until wilted and
the excess liquid has evaporated off. Do not overcook the greens.
Adjust seasoning with salt and pepper. Garnish with chopped dill weed.
Serve with rice.



Vegetarian Quantee
(Mixed Sprouted Beans)

3 cups mixed beans (kidney beans, black-eyed beans, chickpeas, soya
beans, mung beans, green beans, black beans, white beans)
1 teaspoon jwanu (lovage seeds)
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1 tablespoon cumin powder
1 tablespoon coriander powder
1 tablespoon garlic, minced
1 tablespoon ginger, minced
3 fresh red chilies, minced
1/2 teaspoon turmeric
1 teaspoon freshly ground pepper
1 cup chopped tomatoes
2 cups yogurt
4 cups vegetable broth
3 tablespoons mustard oil
Salt to taste
2 tablespoons green onion, finely chopped for garnish

In a large bowl with water soak beans overnight. Drain the water, wash
the beans. Cover the bowl and set it in a warm place to allow sprouting.
It takes about 2-3 days depending on the desired length of sprouts.
To cook, heat oil in a saucepan. Fry jwanu, fennel seeds, and mustard
seeds until light brown. Add 3 cups of sprouted beans and fry for 2 min.
under medium heat. Add chili, cumin, coriander, garlic, ginger,
turmeric, salt, and pepper. Mix to coat the sprouted beans well, for
about 2 min. Add tomatoes, broth and yogurt to the beans mixture. Bring
to a boil and let simmer in low heat until the sprouts are tender and
the desired consistency of the soup has been achieved. Garnish with
chopped green onions. Serve with rice.

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